Thailand is situated in South East Asia, lying south of China and bordered by Burma, Laos and Kampuchea from west to east, with Malaysia to the south. The South China Sea is to the east and the Indian Ocean to the west.
Thai food has been influenced over time by its Chinese, Malaysian and Indian neighbours and has evolved into a very distinctive style of its own.
The contrasting flavours of hot, sweet, salty and sour and the unusual combinations of fruit, chicken, meat and fish or seafood make this a truly fascinating cuisine.
A normal meal for a family of reasonable income will consist of rice, which is the country's staple food, together with a soup or similar, a stir-fried dish and a salad, all served at the same time. In the north of Thailand, pork and strong curries are popular, with the meat cooked in large pieces, whereas gentler coconut milk flavours the southern curries and the meat is chopped quite small.
In curries, traditional Indian ingredients such as cumin, coriander, turmeric, cinnamon, cardamom and cloves are used in very small quantities but many of the flavourings and spices differ considerably from those found in Indian and Chinese cuisine. The most commonly used of these are:
Galangal - A root or rhizome which looks similar to ginger, but with a flavour all of its own. It can be bought fresh, powdered or dried in slices but fresh is best.
Lemon grass - As its name suggests, this has a lemony flavour but it looks somewhat like a fresh bamboo shoot. The outer leaves are very tough and should be peeled away, but even the inner core is fairly hard and needs to be sliced very finely for cooking or even grinding.
Kaffir lime leaves - These are the leaves of a Far Eastern lime, similar to a Western one but with a knobbly skin. The rind is also used in Thai cookery.
Fish sauce - This is called Nam Pla in Thailand and is made from salted fish or prawns. It is a pale brown liquid used much as soy sauce is in Chinese cookery.
Shrimp paste - Made from fermented shrimp, this can be bought in small pots. Use sparingly as it has a very strong flavour.
Chilli paste - A combination of chillies and fried shallots mixed with sugar and tamarind, it can be bought in jars and may be hot, medium or mild in flavour.
Other, more well known, flavourings commonly used in Thai cookery are fresh mint, basil and coriander, unsalted peanuts, fresh chillies, both green and red as well as chilli powder, lime and lemon juice and garlic.
Noodles of differing types are often added to flavoured broths with vegetables such as bean sprouts or green beans and chicken or prawns, making a flavoursome soup for lunch.
Dipping sauces are a popular condiment to accompany a Thai meal, particularly a deep-fried dish, and usually contain any combination of tamarind, sugar, lime juice, fish sauce, finely chopped chilli, garlic and spring onion.
A Thai meal will usually end with an array of prepared fresh fruit such as mango, pineapple and papaya. Desserts are only served on very special occasions or at banquets.
About The Author
Liz Canham: As well as a love of Asian cooking as you can see in her Asian Food and Cookery website, Liz seeks to help newcomers to the world of internet marketing with tools, tips and training from her Liz-e-Biz website.
http://lizebiz.com/
Thai Cookery in a Nutshell
The Best Nutrition To Lower Cholesterol
There is a saying that goes. "We are what we eat." This is so true as the food being consumed may affect the cholesterol levels inside the person’s system. This makes this makes the person prone to high blood pressure or heart disease through age, which could leave the patient, paralyzed or dead.
The only thing to do before it is too late is to make some changes in the individual's diet. While many of the good stuff that people love to eat have high concentrations of LDL better known as bad cholesterol, this can all change by consuming those that have HDL or good cholesterol. Here are a few examples.
A good way to start a healthy diet is to have a breakfast. Instead of eating bread, the individual can consume oatmeal instead. Studies have shown this can lower the cholesterol in the body by more than 20. This can be purchased at the supermarket and eaten during anytime of the day such as dessert after a light meal or as a snack.
During lunch or dinner, the person must have some vegetables in the meal. Those who order can have fish or poultry instead of eating red meat. Such dishes are not high in saturated fats, which are healthier.
Those who love to cook at home can try mixing some healthy things ingredients in the meal. One example is garlic that has natural properties that can declog the arteries and again lower the odds of succumbing to heart disease.
Having a can of pork and beans is also good for the diet. This is because it contains soluble fibers that can combat the bad cholesterol in the person's body. There are not that many people who will do this but those who are able to eat even a half an onion daily will be able to increase the HDL and lower the LDL.
People are often told that fats are not good for the diet. This isn’t entirely true because this comes in many forms. There are fats that are healthy such as unsaturated ones and omega 3 fatty acids.
Monosaturated and Polysaturated ones are also effective since these are usually found in cooking oils. This means food preparation also plays a big factor in reducing lowering one’s cholesterol levels.
The individual should read the label at the supermarket and read the ingredients to find out if this is healthy for cooking.
Being a bit overweight or noticing a lot of bulges in the body is one way of knowing that the person is potentially at risk for succumbing to disease to high levels of cholesterol in the system.
If the individual is unable to make a proper dietary plan, a specialist can help make one so all the person has to do is follow it.
About The Author
Stewwart levison is the Anti-aging expert who consistantly provide useful resources to helping people. http://anti-agingsecrets.com/nutrition
Jackpot Pie
2 pounds ground beef
1 Tbsp. butter
1/2 cup chopped onion
Salt and pepper to taste
2 cans tomato soup
3 cups water
8 ounces egg noodles
2 Tbsp. worcestershire sauce
1/2 cup sliced stuffed olives
2 cans(20 ounces each)cream style corn
1 cup grated cheese(any kind)
Recipe:
Brown ground beef and remove from pan. Add butter and saute onion until tender. Add to meat along with soup, water and salt and pepper to taste. Add uncooked noodles and simmer for 10 minutes. Add worcestershire sauce, olives, corn and cheese. Bake at 350 degrees for 40 minutes in a 3 quart cassorole dish.
Source: The Church Supper Cookbook
Rice Pudding
1/2 cup uncooked rice
3 cups boiling water
1/2 tsp. salt
One 14 ounce can sweetened condensed milk
4 Tbsp. butter
1/2 cup raisins
1 Tbsp. vanilla extract
Combine rice, boiling water and salt into top of double boiler. Cook over rapidly boiling water until rice is tender, about 40 minutes. Stir in sweetened condensed milk, butter and raisins. Cook, stirring frequently, over boiling water until slightly thickened, about 20 minutes. Remove from heat and stir in vanilla.
Source: Paula Deen's Kitchen Classics
Italian Chicken Sticks
1 cup seasoned bread crumbs
1/2 cup freshly grated parmesan
1 1/2 tsp. dried thyme
1 1/2 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. garlic powder
Pinch of ground red pepper
8 boneless chicken breast halves, cut into 1/2 inch strips
Marinara sauce or honey mustard for dipping
Recipe:
Preheat the oven to 400 degrees. In a plate or platter, combine the bread crumbs, parmesan, thyme, basil, oregano, salt, garlic powder and red pepper.
Dip the chicken strips in the melted butter, then dredge in the bread crumb mixture. Place the chicken strips in a single layer on a lightly greased baking sheet.
Bake for 20 minutes, or until the chicken is cooked through. Serve the chicken strips hot with marinara sauce or serve hot or cold with honey mustard.
Source: Paula Deen's Kitchen Classics
Fruit carving is one of the oldest traditions followed in the Oriental countries, China, Japan, Thailand and some Asian countries in particular. This
Fruit carving is one of the oldest traditions followed in the Oriental countries, China, Japan, Thailand and some Asian countries in particular. This artistic tradition generally centers on some festivities where the beautiful sculptures draw the attention of the people. In fact carving of fruits is an exquisite work of art. In China, watermelon carving is the most popular. Fruit carving can also be done on such fruits as carrots, papaya, pumpkins and other smaller fruits for carving individual items. But watermelon carvings appear to be highly attractive on account of its varied colors and size. The contrasting colors of melons lend a striking effect to the finished product, making them all the more appealing.
Prior to the execution of your carving skill, it is essential to make all the proper arrangements. A good carving knife with a single sharp pointed blade is a must- have in this case. Carving on a watermelon is done in a relief format; it can be just a simple cut out or carry an intricate engraving. This Chinese artistic sculpture is of ancient origin that has been passed down through the generations. In modern days, this wonderful tradition has found great recognition and popularity throughout the world. The varying tones and colors of watermelons (pink, white, green) work wonders to give a contrasting effect to the sculptures.
Watermelon sculptures can turn out to be the cynosure for any occasion or international event. This artwork can be exhibited at any cultural platform to showcase some wonderful talents. The carvings done on the watermelons are endless, ranging from teapots to flower vases, to little animals or even trophies. These amazing designs are carved out using carving tools and melon ballers. The carving tool is used to cut out intricate patterns while the melon baller scoops out larger sections. The melon baller is particularly helpful in carving out large unique shapes such as a fish, basket or fruit holder. The watermelon rind is very easy to cut into and amateurs can begin with cutting the rind to create large designs.
Watermelon carving can be a great fun with the kids too. In fact, being an excellent source of vitamins and a tasty fruit, kids can have a great time learning this art and absorbing the benefits of this fruit. This unique art sculpture should be encouraged among the children not only to propagate and keep alive the ancient tradition but also to give way to the creation of masterpieces of the future.
About The Author
Suzanne Macguire is an Internet marketing professional with expertise in content development and technical writing in a variety of industries.
http://www.sundiacorp.com/
I Love German Wine and Food - A Rheinhessen Dornfelder
If you are hankering for some fine German wine and food, you should take a look at the Rheinhessen region of southwestern Germany. Who knows, you may even find a bargain, and I think that you'll enjoy yourself on this fact-filled wine education tour in which we review a local red Dornfelder.
Rheinhessen is a relatively small area, sometimes called the land of the thousand hills, nestled between the Rhine and the Nahe Rivers. It already was known for its wines in the days of Charlemagne. To some extent it is famous or infamous for Liebfraumilch, to be reviewed in another article in this series. It is the German region with both the largest area planted in wine grapes and the highest wine production. Rheinhessen alone claims over a quarter of the German wine acreage and wine production. It is also produces the highest percentage of generally low quality table wine, coming in at almost 12%. More than 60% of Rheinhessen wine is middle quality QbA wine, and a bit more than 25% is higher quality QmP wine. About seven of eight bottles contain white wine, but the percentage of red wine is increasing. The most widely grown varieties are the German hybrid Mueller-Thurgau and Silvaner. The usually higher quality Riesling represents about 10% of the total production. Dornfelder is the most widely planted red grape variety. The marketing materials, quoted below, present one viewpoint of this German-bred grape.
Mainz has a population of about eighty thousand. It is one of the centers of the German wine trade. It is the state capital of Rheinland-Pfalz which is the only German state government with a wine minister. The city is built on the site of a two thousand year-old Roman citadel. In this part of the world two thousand years is a short time; a local museum contains three hundred thousand year-old artifacts. In season the Marktplatz (Market) and Höfchen (Little Courtyard) buzz with farmers selling their wares on Tuesday, Friday, and Saturday. Check the exact dates for the annual Sektfest (Sparkling Wine Festival) held in late May or early June and then Johannisnacht, another wine festival several weeks later.
Other sites to see include the Dom (Cathedral of St. Martin and St. Stephan) which broke ground shortly prior to the turn of the first millennium. Because of seven fires most of the Cathedral is newer, dating from the Eleventh to the Thirteenth Centuries. The cloisters contain a museum of religious artifacts. Right near by is the Gutenberg Museum. Other local museums are devoted to the Middle Ages, Roman warships, art, plants, animals, and fossils. If all this touring makes you thirsty for more than knowledge visit the Kupferberg Sektkellerei (sparkling wine cellars), the deepest on earth. There are several concert halls, theaters, night clubs, and wine bars. Not far from the city are the Mainz Sand Dunes, a tiny area home to plants and animals rarely seen in Western Europe.
Before reviewing the Rheinhessen wine and imported cheeses that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region. Start with Zweibelkuchen (Onion Pie). For your second course enjoy Haxen und Bratkartoffeln (Pork Hocks and Home Fries). As a dessert indulge yourself with Frankfurter Kranz (Buttercream Cake).
OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.
Wine Reviewed Rappenhof Dornfelder Trocken 2004 13.0% alcohol about $15.50
Let's start by quoting the marketing materials. Dornfelder is a cross, bred in 1956 by August Herold. In its genealogy, the grape claims every important red vine grown in Germany. Fortunately, it has inherited most of the positive attributes and very few of the negative. The wines are deeply coloured, velvety in texture with hints of floral. Slightly off-dry, this example gives good aroma replays on the palate. Serve with Wiener schnitzel. Now for the review. (By the way, I found its color more of a dark rose.)
My first pairing was with a barbecued, marinated rib steak with potato patties, potato wedges, and a commercially prepared eggplant and tomato side dish. The wine was very short with moderate fruit when imbibed with the meat and potatoes. It crept back into the woodwork when faced with a fairly powerful eggplant dish.
The next tasting involved a cheeseless broccoli, mushroom, and zucchini quiche with mashed potatoes. The Dornfelder tasted sour and I sensed some sort of strange fruit in the background. I finished the glass with beer nuts. The wine was fairly flat but its sourness disappeared.
The final meal consisted of meatballs in a tomato sauce with rice and green beans. The wine was somewhat rounder than before but was still ever so short. I thought I was drinking an alcoholic fruit juice.
The initial cheese pairing was with a French goat cheese that really resembled a Camembert. While the wine was a bit flat it did taste lightly of black cherries. Then I went to a Swiss Gruyere. The Dornfelder became somewhat more robust but the fruit was less distinctive. I finished the bottle with a local, fairly sharp Asiago cheese that I prefer to its presumably more authentic Italian cousin. Finally a decent pairing; the wine was pleasant.
Final verdict. I didn't plan to be reviewing two Dornfelders in such short order. But we don't get many of them in our neck of the woods so I figured why not give it a try. There certainly won't be a third round in the near future. I fail to see why such a grape should cost more than many better grapes from German and other countries. Of course, if I had liked the wine...
About The Author
Levi Reiss has authored or co-authored ten computer and Internet books, but would rather just drink fine German, Italian or other wine, accompanied by the right foods. He teaches computer classes at an Ontario French-language community college. His major wine website is http://www.theworldwidewine.com which links to his other web sites.
Mini Spinach Frittatas
1 cup ricotta cheese
3/4 cup grated parmesan cheese
2/3 cup chopped fresh mushrooms
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 egg
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. pepper
24 slices pepperoni
recipe:
Combine the first eight ingredients in a small bowl. Place a slice of pepperoni in each of 24 greased miniature muffin cups. Fill muffin cups three fourth full with cheese mixture.
Bake at 375 degrees for 20 to 25 minutes or until a toothpick comes out clean. Carefully run a knife around edges of muffin cups to loosen.
Texas Style Chili
3 pounds ground chuck
1 pound hot bulk sausage
3 medium onions, chopped
4 garlic cloves, minced
1/4 cup chili powder
2 Tbsp. all purpose flour
1 Tbsp. sugar
1 Tbsp. dried oregano
1 tsp. salt
Recipe:
Two 28 ounces cans whole tomatoes, chopped, with their juice
Three 16 ounce cans kidney beans, or hot chili beans, drained
Combine the ground beef, sausage, onions, and garlic in a dutch oven. Cook over medium heat until the meat is browned, stir the meat as it cooks to break it up. Drain off the pan drippings. Stir in chili powder, flour, sugar, oregano and salt, and stir well to mix.
Cover and simmer for 1 hour, stirring occasionally. Add the tomatoes, beans and simmer for 20 minutes.
Source: Paula Deen's Kitchen Classics
Congealed Salad
1 1/2 cups water
One 3 ounce package lemon gelatin dessert mix
One 3 ounce package lime gelatin dessert mix
One 20 ounce can crushed pineapple, drained
1/2 cup orange juice
1/2 cup evaporated milk
1 Tbsp. fresh lemon juice
1 cup mayonnaise
1/2 cup cottage cheese
1/2 cup chopped walnuts
1/2 cup cherries, cut in half
Prepared horseradish
Pinch of salt
Bring the water to a boil and stir in the gelatin mixes until dissolved. Let cool slightly, then add the pineapple, orange juice, evaporated milk and lemon juice. Refrigerate until slightly thickened. Mix together the mayonnaise, cottage cheese, nuts, cherries, horseradish to taste and salt. Stir this mixure into the gelatin. Pour into a lightly greased 13 x 9 inch pan and refrigerate until firm.
Source: Paula Deen's Kitchen Classics
1 3/4 cups all purpose flour
1 tsp. baking powder
2 egg yolks
1/2 cup shorteneing
2 Tbsp. sugar
1/2 cup chopped walnuts
Filling:
4 cups chopped fresh or frozen rhubarb
2 cups sugar
2 egg yolks
1/4 cup all purpose flour
Meringue
4 egg whites
1/2 cup sugar
1 tsp. vanilla extract
Combine first six ingredients with a fork until crumbly. Press into a greased 13 x 9 inch baking pan. Combine filling ingredients and mix well. Pour over crust. Bake at 350 degrees for 50 to 60 minutes. In a mixing bowl, beat egg whites until stiff. Gradually add sugar and vanilla, beating well. Spread over hot filling. Return to the oven for 10 to 15 minutes or until lightlly browned.
Curly Maple's Applesauce Muffins
1 1/2 cups sugar
1/2 cup butter, softened
2 eggs
2 cups all purpose flour
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. ground cloves
1/4 tsp. salt
1 cup applesauce
Cream butter and sugar in mixing bowl. Add eggs, one at a time, beating well after each addition. Combine dry ingredients. Add to the creamed mixture alternately with applesauce.
Mix just until combined. Fill greased or paper lined muffins cups two thirds full. Bake at 350 degrees for 20 to 25 minutes. Cool on a wire rack.
Source: The Curly Maple Restaurant in Panama City, Florida
Homemade Candy Corn
When you're at the grocery store, pick up some plastic gloves.
They'll make it easy to knead the dough without ending up with food-
coloring-stained hands.
1 cup sugar
2/3 cup corn syrup
5 tablespoons unsalted butter
1 teaspoon vanilla extract
2 1/2 cups powdered sugar
1/3 cup non fat milk powder
1/4 teaspoon sea salt
Red and yellow food coloring
Bring first 4 ingredients to boil over high heat in heavy large
saucepan. Reduce heat to medium-high and boil 5 minutes, stirring
occasionally. Remove from heat. Sift powdered sugar, milk powder, and
salt into medium bowl. Add powdered sugar mixture to pan; stir to
combine. Let mixture stand until slightly warm to touch, about 20
minutes.
Divide dough into 3 equal pieces; place each piece in small bowl. Add
several drops of yellow food coloring to one piece of dough. Using
plastic gloves to protect hands, knead food coloring into dough until
smooth and color is even, about 15 minutes. Repeat using red and
yellow food coloring (to make orange) with second piece. Leave last
piece white; knead dough until smooth. Roll each piece into a thin
rope (don't roll too thin or dough will break). Push three ropes
together to form long rectangle. Using sharp knife, cut ropes into
triangles. Using fingers, shape candy corn as desired. Store at room
temperature in airtight container, separating layers with pieces of
waxed paper to prevent sticking.
Meat Loaf
1 1/2 pounds ground beef or a combination of beef and pork
1 egg
3/4 cup bread crumbs
1/2 cup chopped onion
3 Tbsp. chopped fresh parsley
2 cups tomato sauce
Salt and pepper to taste
2 cups shredded mozzarella cheese
Combine beef, egg, bread crumbs, onion, parsley, 1 cup tomato sauce, salt and pepper. Mix well and shape into a flat rectangle about 10 x 12 inches on a piece of wax paper. Sprinkle cheese evenly over meat mixture. Starting with the shortest end, roll up jelly roll fashion and press ends of the roll to seal.
Bake 1 hour in a shallow baking pan at 350 degrees. Drain excess fat . Pour remaining sauce over roll. Bake 5 minutes. Serve with shredded mozzarelle and pepper rings as a garnish.
The Best Nutition To Lower Cholesterol
There is a saying that goes. "We are what we eat." This is so true as the food being consumed may affect the cholesterol levels inside the person’s system. This makes this makes the person prone to high blood pressure or heart disease through age, which could leave the patient, paralyzed or dead. 
The only thing to do before it is too late is to make some changes in the individual's diet. While many of the good stuff that people love to eat have high concentrations of LDL better known as bad cholesterol, this can all change by consuming those that have HDL or good cholesterol. Here are a few examples.
A good way to start a healthy diet is to have a breakfast. Instead of eating bread, the individual can consume oatmeal instead. Studies have shown this can lower the cholesterol in the body by more than 20. This can be purchased at the supermarket and eaten during anytime of the day such as dessert after a light meal or as a snack.
During lunch or dinner, the person must have some vegetables in the meal. Those who order can have fish or poultry instead of eating red meat. Such dishes are not high in saturated fats, which are healthier.
Those who love to cook at home can try mixing some healthy things ingredients in the meal. One example is garlic that has natural properties that can declog the arteries and again lower the odds of succumbing to heart disease.
Having a can of pork and beans is also good for the diet. This is because it contains soluble fibers that can combat the bad cholesterol in the person's body. There are not that many people who will do this but those who are able to eat even a half an onion daily will be able to increase the HDL and lower the LDL.
People are often told that fats are not good for the diet. This isn’t entirely true because this comes in many forms. There are fats that are healthy such as unsaturated ones and omega 3 fatty acids.
Monosaturated and Polysaturated ones are also effective since these are usually found in cooking oils. This means food preparation also plays a big factor in reducing lowering one’s cholesterol levels.
The individual should read the label at the supermarket and read the ingredients to find out if this is healthy for cooking.
Being a bit overweight or noticing a lot of bulges in the body is one way of knowing that the person is potentially at risk for succumbing to disease to high levels of cholesterol in the system.
If the individual is unable to make a proper dietary plan, a specialist can help make one so all the person has to do is follow it.
About The Author
Stewwart levison is the Anti-aging expert who consistantly provide useful resources to helping people. http://anti-agingsecrets.com/nutrition
Are You a Gourmet?
What exactly does it mean to be a gourmet? Does watching public television cooking shows on Saturday morning while folding the laundry count? How about being fascinated with Julia Child and having all of her cookbooks on your Amazon wish list? Knowing what zest, garam marsala and charcuterie mean, does this qualify you as being a gourmet? Where did the term come from and what exactly does it mean? 
A gourmet is someone with a discriminating palate who is savvy when it comes to fine food and drink. The word comes from the French word groumet which defines a person in charge of the wines at a meal. While this definition is a start, most people think they have a discriminating palate, but discriminating between a Big Mac and a Whopper probably doesn't count. What exactly are gourmets discriminating about? Who decides what is and isn't gourmet? From my research, I have come up with three things that qualify a person to call themselves a gourmet. While not an exhaustive list, qualifying in each of these three categories is a good indication that you can call yourself a gourmet.
If you still don't own a blender because you are saving up for a Waring or refuse to brown your bagels in anything other than a Dualit toaster, you are good in the first category of gourmet, knowing your equipment. Note that I don't say you need to own this equipment to be a gourmet, just know what it is and have a sincere desire to own it all someday, like when you win the lottery and can actually afford it. A few of the necessities in a gourmet kitchen include a Cuisinart food processor, Emilie Henry bakers, All-Clad pots and pans, Viking range, SubZero built in refrigerator, Kitchenaid mixer, Espressione espresso machine, Wusthof knives, and a Polder thermometer and timer. You will also need to include fine china, silver cutlery and beautiful table linens. Doing some calculations from the Williams Sonoma site (which should be one of your favorite places to shop), a fully equipped gourmet kitchen including service for 8 would come to over $25,000.00 This figure doesn't even start to cover the many food items you should have.
That brings us to our next category, food. Do you know terms such as foie gras, sevruga, gravlax, fleur de sel, truffles (not the chocolate kind) and herbes de provence? Have you ever eaten any of them? If you can answer yes to most of these, you are a definite gourmet. A good gourmet kitchen will be stocked with the finest wines, caviars, cheeses, produce, meats, breads and pastries. It will also have multitudes of herbs and spices as well as liqueurs and natural extracts. Hundreds of volumes of cookbooks are also a necessity and must include authors such as Jacques Pepin, Simone Beck, James Beard and of course, Julia.
The last area that defines a gourmet is drive. This means wanting to constantly learn more about fine foods and wines. Taking vacations to France and Italy are a start as well as visiting wineries, fish markets and farmers markets everywhere you go. Food should be an obsession, not just a past time. Magazines such as Saveur, Cuisine, Cook's Illustrated, Fine Cooking, Gourmet and Bon Appetit should dot the landscape of your home. You should also have a strong desire to take cooking classes and cooking vacations and your ultimate dream would be to one day attend "Le Cordon Bleu" cooking school in Paris. Yes, knowing French is a strong plus.
If you can say you qualify in even two of these categories, I would say you are a budding gourmet. Three would mean you are definitely a gourmet. Now that you have qualified yourself as such, don't hesitate to share it with others. Remember, however, that they may want you to actually cook something for them since they assume all gourmets can cook. This, however, was not one of the qualifying factors, so don't feel pressured if actually using your gourmet items scares you. Instead invite them to a gourmet restaurant and correct their pronunciations of items on the menu. Knowing the equipment, understanding the names and tastes of the foods and having the desire to cook someday is all you need to be a gourmet. Besides, who has time to cook when you are so busy learning to be a gourmet?
Emma Snow is a gourmet and freelance writer. Writing for Gourmet Living http://www.gourmet-living.com and BBQ Shop http://www.bbq-shop.net .
Salsa Bean Dip
1/2 cup pineapple salsa
1 Tbsp. lemon juice
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/4 cup minced fresh parsley
1/4 tsp. pepper
Tortilla chips
In a food processor or blender, combine the salsa, lemon juice, beans, parsley and pepper. Cover and process until smooth. Transfer to a serving dish. Serve with tortilla chips. Refrigerate leftovers.
Red Velvet Cake
2 eggs
2 cups sugar
1 tsp. cocoa
2 ounces red food coloring
2 sticks butter
2 1/2 cups cake flour
1 tsp. salt
1 cup buttermilk
1 tsp. vanilla extract
1/2 tsp. baking soda
1 Tbsp. vinegar
Recipe:
Preheat oven to 350 degrees. Beat eggs; add sugar. Mix cocoa and food coloring. Add butter and egg mixture. Mix well. Sift together flour and salt. Add to creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour into three 9 inch round greased and floured pans. Bake for 20 to 25 minutes, or until cakes tests done.
Icing:
2 egg whites
1 1/2 cups sugar
5 Tbsp. cold water
2 Tbsp. light corn syrup
1 cup miniature marshmallows
1 cup shredded coconut
1 cup chopped pecans
Cook egg whites, sugar, water and corn syrup in double boiler for 5 minutes and beat. Add marshmallows and stir until melted. Fold in coconut and nuts. Spread between layers and on top and sides of cake.
Source: Paula Deen's Kitchen Classics
Brown Rice with Walnuts and Asparagus
1 cup brown rice
1/2 cup toasted walnut pieces
1 pound asparagus, blanched and diagonally cut
1/2 cup diced purple onion
6 ounces ham, cut in strips
1 small head purple cabbage, shredded
2 tablespoons chopped, slivered fresh basil
2 tablespoons sherry vinegar
3/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons walnut oil
lemon wedges
Recipe:
Prepare rice according to package directions. In a large bowl, combine first 7 ingredients. Toss to combine. In a smaller bowl, combine remaining ingredients. Pour over rice/vegetable mixture. Refrigerate. Serve with fresh lemon wedges. Serves 6.
Rumpot
3 cups small strawberries, hulled
6 3/4 cups granulated sugar
4 cups amber rum
3 1/2 cups raspberries or blackberries
4 cups sweet cherries, pierced several times
2 3/4 cups blueberries
2 cups sliced, pitted, peeled, peaches
3 cups sliced. pitted. plums
Recipe:
In sterilized wide-mouthed 16 cup jar with tight-fitting lid, mix strawberries with 1 cup plus 2 tbsps. of the sugar; let stand for 30 minutes. Slowly pour in rum, without stirring. Cover and store in refrigerator, stirring after a few days to dissolve sugar.
Allowing 2 weeks between additions, add fruit as follows: in bowl, stir raspberries with 1 cup plus 2 tbsps. of the sugar; let stand for 30 minutes. Stir into strawberries. Cover and store in refrigerator, stirring after a few days to dissolve sugar.
Repeat with cherries, blueberries, peaches and plums.
Makes 16 cups.
Piggie Pocket Burgers
2 pounds lean ground beef
8 ounces shredded American or cheddar cheese
1/2 cup chopped onion
1/2 cup barbecue sauce
1/4 cup melted butter
Salt and pepper to taste
Recipe and tricks:
Between sheets of waxed paper, roll out eight equal size 1/4 inch thick patties of ground beef.
Mix cheese, onion and barbecue sauce. Spread mixture onto four of the thin patties, leaving a 1/2 inch border around the edge. Take the remaining four patties and use them to cover the ones topped with cheese and sauce. Crimp the edges to seal thoroughly.
Use a spatula to gently place the burgers on a broiling pan. Broil 6 to 8 inches from the heat until top is done as desired. Carefully flip and broil the other side.
Fettuccine with peas and Ham
1/4 pound shallots, minced
1/2 pound mushrooms, sliced
1 Tbsp. butter
3 Tbsp. flour
2 cups milk, heated to simmering
1/8 tsp. salt
1 (10 ounce) package frozen tiny peas, thawed
1/4 pound extra lean ham, chopped
1 cup freshly grated parmesan cheese, divided
1 pound fettuccine, cooked al dente and drained
Pepper
In a large saucepan, melt the 1 teaspoon butter. Add the shallots and saute until soft. Add mushrooms, increase heat to high and cook until mushrooms are very lightly browned. Remove vegetables from saucepan and set aside.
In the same saucepan, melt the 1 tablespoon butter over low heat. Add flour and cook for 2 minutes, stirring constantly. Do not brown. Remove from heat and add the milk slowly, stirring with a wire whisk. Add salt and cook slowly over low heat for 15 to 20 minutes, stirring occasionally. Add the peas and cook 30 seconds longer
Blend together the sauce, shallot-mushroom mixture, ham, fettuccine and 3/4 cup cheese, and toss until the sauce clings to the pasta. Season to taste with pepper. Sprinkle each serving with 1 1/2 teaspoon cheese.